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JOSEPH <> It's rare someone buys a knife targeting one fish, but if there ever were a knife I'd recommend for breaking down salmon... this is it. I've posted a few times, but just posted recently about how awesome it is with salmon... filetting or steaking. You did list it, but you mentioned you were not interested in a Yo-handle unless it's a Richmond... and specifically in Uddeholm's AEB-L. It's not. http://www.chefknivestogo.com/todpwede24.html

I don't like filetting with Sujis.

I have a vintage carbon in the profile of the Masahiro you're talking about http://www.knifemerchant.com/product.asp?productID=7071, and I do find it much more fun to filet with as it has a finer touch considering it is not the beast the Western Deba is though I won't steak with it & I find the wider Gyuto skins better.

Tojiro Shirogami is RIDICULOUSLY reactive. Just a heads up. Ridiculously.

_________________Embracing the silence amid a life and land full of static...

mano

Post subject: Re: Looking for a knife to break down whole salmon.

Posted: Mon Aug 12, 2013 8:21 pm

Joined: Tue May 01, 2012 6:22 pmPosts: 104

240 is huge for a deba, even if you're breaking down a 20# salmon. A $200 better quality 180mm will probably be a more versatile knife overall. The fish guy at the restaurant I worked at used a suji for anything larger than 4 lbs. He's been at high end restaurants, including Morimoto, breaking down fish and didn't know from a deba. Go figure.

Joseph

Post subject: Re: Looking for a knife to break down whole salmon.

Posted: Mon Aug 12, 2013 9:46 pm

Joined: Mon May 14, 2012 5:03 pmPosts: 45Location: Austin, TX

Thanks for the tip about the Tojiro shirogami did not know that. I really like the Tojiro Deba but my only concern is that it has little to no flex, and would like to use it as an all around fillet knife. Should I be looking at 180 mm deba instead?

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Melampus

Post subject: Re: Looking for a knife to break down whole salmon.

Posted: Mon Aug 12, 2013 11:31 pm

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Joined: Wed May 16, 2012 10:42 amPosts: 3915Location: USA... mostly.

JOSEPH <> Regarding Mano's comment: 1) We're talking Western/Mioroshi Debas here... far cry from a Hon Deba. #2) Still I do agree the 240 is large. I had sung the praises of the knife, not so much the size, although it might not have come off that way. Size is such a personal kinda thing, and I left your 240 selection alone as I recognize it's attributes. It would be more adept at steaking while the 210 more adept at filetting, but both do both. I own the 210, and find it a superb knife for all salmon. I have over the past year gone through cases of 8-10 kilo Browne Trading's Ōra King Salmon with it, and it acts like it has found its calling in life. I can cut a steak off a large salmon with one stroke of the 210 though it would easier with the 240. That said, the 240 is a mm thicker at the spine than the 210; neither of these knives are flexible, and a 180mm Hon-Deba is about as flexible as The Führer's hatred for non-aryans. I use a 180 Hon-Deba; I love it for big scaled fish. It's heft breaks through scaled skin with aplomb. It's thick spine & single bevel really creates separation while working, as well. BUT, a Deba is an acquired taste... I'll leave it at that.

Honestly, I have spent the better part of my 23 years in food service from dishwasher to Executive Chef spanning both hemispheres above and below the equator in high-end establishments, low-end, and everything in between using the Forschner curved 6" boning knife to break down fish... all fish.. any fish. Admittedly, I would pull out an 8" or 10" Forschner breaking on larger specimens. Dare not belittle their efficacy as they can not be disparaged due to their $20 price tag. Remember, the knife is the smallest part of the equation. I just saw one of El Bulli's proteges rocking a Global knife roll.

That said, after a couple decades, I realized I was bored senseless & chose to relearn some skills as there had been countless times in which I've had to break down a salmon on the fly mid-service, and when you're weeded... you grab what's there. That's always your Cook's/Gyuto. Do it enough & you start asking yourself why in the hell am I pulling out a boning knife when I can just pick up my Gyuto & get the same damn results. Albeit, with less nimbleness & a little more focus required, but still generating the same product & same negligent amount of waste.

Enters in my world new profiles: Hon-Deba, Mioroshi Deba & Gokujko. The parallel between the Mioroshi as to the Gyuto is evident, & the parallel between the Gokujo as to the curved Forschner is undeniable, as well. But the JK's offer some steels that hold a steeper edge, and hold it longer. Obviously, the heft of the Mioroshi bolsters it's strength in pin bone situations while still offering that ease, comfort, & versatility of a gyuto profile. And the Tojiro Gokujo has a unique flair & height to its profile that acts very similarly to the Forschner, yet it is its own knife... not to mention the VG-10 takes and holds a better edge.

The Western Deba works well in other situations. It will work like a (e.g., Wusthof, Henkels, Forschner) Western cook's knife - albeit, a thick & heavy one w/o as comfortable a handle - in normal life. I mean - you can give this knife some abuse even though its relatively hard. I bought the knife because of that versatility.

_________________Embracing the silence amid a life and land full of static...

Tall Dark and Swarfy

Post subject: Re: Looking for a knife to break down whole salmon.

Posted: Tue Aug 13, 2013 2:44 am

Joined: Tue Feb 19, 2013 8:22 pmPosts: 1525

I have a question that may be telling of my inexperience with JK. What about a Yanagiba? Much like tuna being broken down with a Maguro Bocho?

As an aside, I knew a few salmon fishermen that adapted lawn mower blades with great results. I used to be able to fillet and skin a chinook in under 2 minutes. Being swarmed by yellow jackets brings inspiration!

Joseph

Post subject: Re: Looking for a knife to break down whole salmon.

Posted: Wed Aug 14, 2013 9:32 pm

Joined: Mon May 14, 2012 5:03 pmPosts: 45Location: Austin, TX

Melanpus, what do you use Gokujko for? and what is your go to knife for filleting large fish, and what is your go to knife for smaller fish?

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